This Parsnip Madeira cake is one of my favourite vegetable cakes. The parsnip gives this loaf cake a subtly nutty sweetness and moisture and it’s very easy to make.
Adding parsnip to a cake should be as common as adding carrot. I adore parsnip in cakes as it brings a beautifully sweet nutty flavour. It also means the cake is moist and lasts for ages.
I had the idea for a veggie trifle and started with this parsnip Madeira cake for the sponge. The cake turned out beautifully moist and tasty – which I can’t say for my failed attempts at beetroot custard… This cake, however, is definitely worth making. The parsnip makes it last for ages. We were quite restrained and didn’t finish it for four days, but it still tasted perfectly fresh. I gave up on the trifle, but may revisit the idea soon. Watch this space.
Get the recipe!
- 125g (6 oz) parsnip (approximately two)
- 170g (3/4 cup) butter, softened
- 170g (3/4 cup) caster sugar
- 3 large free-range eggs
- 200g (1⅔ cups) self-raising flour
- 3 tbsp milk
- Preheat the oven to 170C. Grease a loaf pan and line with baking parchment.
- Peel and grate the raw parsnip and set aside.
- In a large bowl, cream the butter and sugar together with an electric whisk until light and fluffy.
- And the eggs one at a time and beat each one in well.
- Mix in the parsnip and then sift in the flour and combine. Add the milk and gently stir to combine.
- Pour the mixture into the prepared loaf tin and bake for 60 minutes or until an inserted skewer comes out clean. If the cake is browning too quickly, cover it with foil loosely.
- Cool the cake in the tin for 15 minutes and then remove from the tin and allow to cool completely.
- This cake lasts well, covered, for up to four days.
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More Parsnip Recipes
Are you looking for other vegetable dessert recipes using parsnip? Try these:
Winter Spiced Parsnip Cake with Mulled Wine Drizzle